Boreal Helsinki: Inspired by the nature and seasons of the North

By Ndéla Faye | Photos: Sofia Kulianu

In the heart of Helsinki’s design district, chef Pasha Demin has built a fine dining experience that breathes with the Finnish seasons. The result is a restaurant where the food, design and sense of place come together seamlessly, creating a coherent whole that has earned Boreal its first Michelin star.

The boreal forest covers much of Finland and spreads across the Nordic north, shaped by long, harsh winters and short growing seasons. This world defines every aspect of Pasha Demin’s cooking, from the fleeting availability of ingredients to the preservation techniques needed to carry them through the year.

Boreal launched at the end of 2025. For Demin, Nordic cuisine had long been a source of inspiration, and the restaurant became an opportunity to bring that passion to life through a concept rooted in Nordic flavours and traditions. “The north had always drawn me in, so the restaurant was built around northern nature: the cold sea, the still lakes and the moss-covered stone landscapes,” he explains.

Meadowsweet, buckwheat and pine cones.

Just six months later, his vision received one of the industry’s highest accolades. In May 2026, Boreal was awarded its first Michelin star, recognising Demin’s distinctive interpretation of northern cuisine and the restaurant’s commitment to seasonality, craftsmanship and sustainability.

That connection to the landscape is reflected throughout Boreal’s menu, where fermented and foraged ingredients play a central role. Finland’s Everyman’s Rights allow anyone to forage freely for wild mushrooms and berries, a tradition the Boreal team enthusiastically embraces. They regularly venture into forests and coastal areas to gather mushrooms, bladderwrack seaweed, lingonberries, blueberries, wild currants, spruce shoots, rosehip blossoms and meadowsweet flowers. These self-harvested ingredients appear throughout the menu, whether served fresh, pickled, dried or fermented.

Preservation techniques are equally important. Fermentation, drying, curing and smoking allow the kitchen to capture seasonal abundance, extending the life of ingredients while reducing waste. These methods are not simply practical solutions but fundamental expressions of Boreal’s philosophy and its relationship with the northern environment.

That philosophy extends beyond the food itself. Alongside the wine pairing, diners can opt for a carefully curated juice pairing featuring fermented and smoked berries, herbs and teas. The resulting drinks are layered, nuanced and deeply expressive of the northern landscape, offering a compelling alternative to wine.

Co-owner and chef Pasha Demin.

Sourcing with purpose

The same values underpin Boreal’s approach to sourcing. Sustainability and responsibility are not box-ticking exercises, but principles that guide every purchasing decision.

Boreal sources its meat from farms across Finland, while seafood comes from across the wider boreal region, including Finland, Denmark, Sweden and Norway. Before entering into any partnership, the team takes time to understand each supplier’s practices, philosophy and approach to cultivating their land or caring for their animals. Whenever possible, they also visit suppliers in person.

The centrepiece lamps above the dining tables are crafted from Symbiotic Culture of Bacteria and Yeast (SCOBY), which is often used to brew kombucha.

“If it’s vegetables, we look at how they are grown – whether the soil is fertilised and if pesticides are used,” Demin explains. “With meat and other animal products, we focus on how the animals are raised and what they are fed.”

The restaurant works closely with organic farms and small producers to source seasonal Finnish ingredients, game, responsibly reared meat and northern seafood. Demin’s focus is on ensuring that every ingredient is used to its full potential. A core principle at Boreal is purchasing whole animals rather than only premium cuts.

Boreal Helsinki: Inspired by the nature and seasons of the North

Nature as interior design

Boreal’s interiors are a natural extension of its culinary ethos, drawing heavily on the landscapes and materials of Finland. Much of the furniture and ceramics have been produced by Finnish artisans, while the artwork includes a custom-made painting by Jaakko Mattila, created using natural dyes sourced from Boreal’s kitchen, including koji spores, yellowroot and Swedish saffron.

The restaurant’s amber-toned kombucha lamps introduce an unexpected touch of innovation. Created from Symbiotic Culture of Bacteria and Yeast (SCOBY), often used for brewing kombucha, and grown in Boreal’s own fermentation lab, the lamps exemplify the restaurant’s meticulous attention to detail and fascination with true craft. Even the door handles – fashioned from stones rounded by the Baltic Sea – reflect a deep connection to nature.

Boreal’s commitment to local sourcing goes far beyond the menu, and seeps into every detail of the space.

Boreal Helsinki: Inspired by the nature and seasons of the North